COMPARISON OF THE ALDEHYDE AND KETONE CONTENTS OF APPLE JUICE AFTER TWO YEAR STORAGE IN LINED TINPLATE AND ALUMINIUM CANS AT 277 AND 293 K (4 AND 20 DEG C).

[In German. / En allemand.]

Author(s) : BLOECK S., KREIS A., STANEK O.

Type of article: Article

Summary

A SENSITIVE METHOD IS REPORTED FOR THE COMPARATIVE DETERMINATION OF ALDEHYDES AND KETONES IN FRUIT JUICES AND WINE. THE INFLUENCE OF TYPES OF CONTAINERS AND STORING CONDITIONS ON THE CONCENTRATIONS OF THESE SUBSTANCES IN APPLE JUICE WAS INVESTIGATED. STORAGE IN 3-PIECE TINPLATE CANS WITH INSUFFICIENTLY REPAIRED WELDED SEAMS OR IMPERFECT LACQUER COATINGS LED TO DRASTICALLY REDUCED CONCENTRATIONS OF 2-HEXENAL (TRANS) AND HEXANAL. CONCENTRATIONS OF HYDROXYMETHYLFURFURAL AND ACETALDEHYDE INCREASED IN ALL, EVEN PERFECTLY COATED, TINPLATE CANS. APPLE JUICE IN ALUMINIUM CANS UNDERWENT MUCH SMALLER CHANGES IN THE CONCENTRATIONS OF SUBSTANCES RELEVANT FOR FLAVOUR THAN IN TINPLATE CANS.

Details

Original title: [In German. / En allemand.]
Record ID : 1986-1975
Languages: German
Source: Alimenta - vol. 25 - n. 2
Publication date: 1986/03
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Packaging;
Beverages
Keywords: Comparison; Wine; Chilling; Chemical property; Apple; Packaging; Vegetable juice; Fruit juice